Strawberry Shortcake with Vanilla Milk Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 strawberry shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes macerating time)

Quick Ingredients

• 1 1/2 lb (680 g) fresh strawberries, sliced
• 1/4 cup (50 g) granulated sugar + 1 tsp lemon juice
• 2 cups (480 ml) cold heavy cream + 2 tbsp (25 g) powdered sugar + 1 tsp vanilla
• 2 1/2 cups (313 g) all-purpose flour + 1 tbsp (12 g) baking powder
• 1/4 cup (50 g) granulated sugar + 3/4 tsp kosher salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold whole milk + 2 tsp vanilla extract
• Optional: coarse sugar for topping

Do This

• 1. Toss sliced strawberries with 1/4 cup sugar and lemon juice; rest 30 minutes.
• 2. Heat oven to 425°F (218°C); line a baking sheet with parchment.
• 3. Whisk flour, baking powder, sugar, and salt; cut in cold butter until crumbly.
• 4. Stir in cold milk + vanilla just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
• 5. Bake 14–16 minutes until tall and golden; cool 10 minutes.
• 6. Whip cream with powdered sugar and vanilla to soft-medium peaks.
• 7. Split biscuits; layer strawberries and cream; cap and serve immediately.

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Why You’ll Love This Recipe

• Soft, fluffy vanilla milk biscuits that taste like a dessert version of your favorite homemade biscuit.
• Juicy, glossy strawberries (with their syrup) soak into the warm biscuit in the best way.
• Lightly sweetened whipped cream keeps everything balanced, not overly sugary.
• Easy to prep ahead in parts, then assemble quickly right before serving.

Grocery List

• Produce: 1 1/2 lb (680 g) fresh strawberries; 1 lemon (for 1 tsp juice)
• Dairy: unsalted butter; whole milk; heavy cream
• Pantry: all-purpose flour; baking powder; granulated sugar; powdered sugar; vanilla extract; kosher salt (or fine sea salt)

Full Ingredients

Macerated Strawberries

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced (about 5–6 cups sliced)
• 1/4 cup (50 g) granulated sugar
• 1 tsp (5 ml) fresh lemon juice
• Pinch of kosher salt (optional, but helps the flavor pop)

Vanilla Milk Biscuits

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1 tbsp (12 g) baking powder
• 1/4 cup (50 g) granulated sugar
• 3/4 tsp kosher salt (or 1/2 tsp fine sea salt)
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup (240 ml) whole milk, very cold
• 2 tsp (10 ml) vanilla extract
• 1 tbsp (15 ml) whole milk, for brushing tops (optional but recommended)
• 1 tbsp (12 g) coarse sugar, for sprinkling tops (optional)

Lightly Sweetened Vanilla Cream

• 2 cups (480 ml) heavy cream, cold
• 2 tbsp (25 g) powdered sugar
• 1 tsp (5 ml) vanilla extract
• Pinch of kosher salt (optional)

For Serving (Optional)

• Extra sliced strawberries
• Extra strawberry syrup from the bowl

Step-by-Step Instructions

Step 1: Macerate the strawberries

Add the sliced strawberries to a medium bowl. Sprinkle with the granulated sugar, lemon juice, and (if using) a tiny pinch of salt. Toss until the sugar looks damp and begins dissolving.

Let the strawberries rest at room temperature for 30 minutes, tossing once or twice. They should turn glossy and juicy, with a bright red syrup collecting in the bottom of the bowl.

Step 2: Preheat the oven and prep the pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C).

Line a baking sheet with parchment paper (or use a lightly greased sheet). This helps the biscuit bottoms brown nicely without sticking.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined.

If your baking powder has been open for a long time, consider replacing it. Fresh baking powder is key for tall, fluffy biscuits.

Step 4: Cut in the cold butter

Add the cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces still visible.

Those larger butter pieces are a good thing: they melt in the oven and create tender layers.

Step 5: Add vanilla milk and shape the biscuits

In a small measuring cup, stir together the cold whole milk and vanilla extract. Pour into the flour-butter mixture and stir with a fork just until a shaggy dough forms and there are no big dry patches. Do not overmix.

Turn the dough out onto a lightly floured counter. Gently pat (don’t roll) into a rectangle about 1 inch (2.5 cm) thick. For a bit more layering, fold the dough in half once and pat back to 1 inch thick.

Cut 6 biscuits using a 3-inch (7.5 cm) round cutter. Press straight down and lift straight up (don’t twist), which helps the biscuits rise evenly. Gather scraps, pat gently, and cut additional biscuits if you have enough dough.

Step 6: Bake until tall and golden

Place the biscuits on the prepared baking sheet with the sides just barely touching (this encourages a higher rise and softer sides). If desired, brush the tops with 1 tbsp (15 ml) whole milk and sprinkle with 1 tbsp (12 g) coarse sugar.

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the biscuits look tall and set.

Let cool on the pan for 10 minutes before splitting and assembling. Warm biscuits + cold cream is the classic shortcake contrast.

Step 7: Whip the cream and assemble the shortcakes

While the biscuits cool, make the cream: in a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and (if using) a pinch of salt. Whip with a hand mixer or stand mixer until soft-medium peaks form (the cream should hold its shape but still look silky).

To assemble: split each biscuit horizontally. Spoon a generous layer of strawberries and syrup over the bottom half, add a big dollop of whipped cream, then add the top half of the biscuit. Finish with a little more cream and a spoonful of strawberry syrup if you like. Serve immediately.

Pro Tips

• Keep everything cold for the biscuits. Cold butter and cold whole milk help create a tender crumb and better rise.
• Don’t overmix the dough. Stir just until combined; overworking makes biscuits tough instead of soft.
• Cut biscuits without twisting. Twisting the cutter can seal the edges and reduce lift.
• Adjust strawberry sweetness to taste. If berries are very sweet, use 3 tbsp (38 g) sugar; if tart, use the full 1/4 cup (50 g).
• Whip to soft-medium peaks, not stiff. Softer whipped cream spreads and melts into the warm biscuit in a really pleasant way.

Variations

• Brown sugar biscuits: Replace the 1/4 cup (50 g) granulated sugar in the biscuits with 1/4 cup (55 g) packed light brown sugar for a deeper, caramel note.
• Strawberry-balsamic: Add 1 tsp balsamic vinegar to the strawberries with the sugar and lemon. It intensifies the strawberry flavor without tasting like vinegar.
• Citrus cream: Add 1 tsp finely grated lemon zest (or orange zest) to the whipped cream for a brighter finish.

Storage & Make-Ahead

Best day-of: Shortcakes are at their best right after assembling, when the biscuits are still slightly warm and the cream is fresh.

Make ahead components: You can macerate the strawberries up to 24 hours ahead; cover and refrigerate, then stir before serving. Biscuits can be baked up to 1 day ahead; cool completely, store airtight at room temperature, and rewarm at 300°F (149°C) for 8–10 minutes. Whipped cream is best the same day, but you can whip it up to 4 hours ahead and refrigerate in a covered bowl; whisk briefly to loosen if needed.

Leftovers: Store leftover biscuits airtight at room temperature for 2 days (or freeze up to 2 months). Store strawberries and cream separately in the refrigerator for up to 2 days. Once assembled, the biscuits will soften quickly, so assemble only what you plan to eat.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 560 calories, 33 g fat, 61 g carbs, 7 g protein, 24 g sugar, 2 g fiber, 430 mg sodium. Values will vary by exact ingredients and portion size.